Monday, October 29, 2018

Skillet Mexican Street Corn

Hi all!  I am so sorry I have been MIA!   Company in town and then we traveled - just busy doing life. 

The girls were in town recently and we had friends over.  I love to cook ahead of time so I don't spend all day in kitchen when we have guests.  We were going to spend the day at our local pumpkin patch and I wanted something quick to re-heat when we got home. 

I decided on Carnitas.  I got this recipe from my college roomie.  She made it with corn on the cob she that she prepared on the grill... and it was amazing.  I just didn't have that kind of time.  I remembered buying this frozen Fire Roasted Corn from Trader Joe's... and we loved it! It is great to keep on hand.  I brought three bags and decided to just be creative with it. 

I found this great recipe for Skillet Mexican Street Corn over at Simply Healthy Kitchen.  Please visit Susan and follow her recipe.  She actually cut corn off the cob to make this yummy corn. She has amazing pictures and detail!   I would totally do this if I had more time.  I pretty much took her recipe.... seasonings and all... and added to my frozen Trader Joes Fire Roasted Corn.  It was so yummy!  We topped our Carnitas with it. I think it would be amazing on any chicken, fish, shrimp etc.  Some enjoyed in small street-taco size tortillas or layered as nachos. 

I also made Mexican Pinto Beans to enjoy with our Carnitas and our Skillet Mexican Street Corn.  It was a fabulous meal! 

A few other items I made when the girls/guests were visiting....Amazing Pumpkin Bread, Chocolate Chip Oatmeal Caramel BarsHeavenly BrowniesSausage Pinwheels, Easy Overnight Cinnamon Rolls, The Pioneer Woman's Tator Tot Breakfast Casserole, The World's Best Snack Mix, Tomato Basil Soup and Mini Ham & Cheese Sandwiches. You probably see a pattern.... I make almost everything ahead of time!

Also, excuse my pitiful picture.  This was second day re-heated corn and Carnitas.  It was prettier the first day!

Skillet Mexican Street Corn (adapted from Simply Healthy Kitchens)

6 ear of fresh corn, husks removed and kernels cut off the cob (4-5 cups)
      ( I used frozen Trader Joe's Fire Roasted corn)
1 Tbsp oil
2 Tbsp mayonnaise
1/4 cup green onions, thinly sliced
1 jalepeno pepper, seeded and stemmed and finely chopped (optional)
juice of 1 medium lime
2 ounces of Cotija cheese, crumbled (or Queso fresco or feta)
1 tsp chili powder
( I added a little cumin too)
Salt to taste

Heat oil in large skillet over medium high heat.  Add corn and cook without stirring until corn begins to char (about 2-3 minutes) Toss corn and let cook for an additional 2-3 minutes (without stirring).  Give the corn one final toss and repeat cooking 2-3 minutes until corn is charred on all sides.  Turn off heat. 
(Since I was using the frozen Fire Roasted Corn from Trader Joe's, I just heated the corn.... in a little the skillet on medium heat until warm and turned off the heat)

Add remaining ingredients and stir to incorporate.  Add salt to taste.  Serve immediately. 

Serve over rice, beans, meat, etc.  Garnish with extra Cotija cheese, green onion, cilantro, lime... can even add sour cream, cheese, avocado.  Possibilities are unlimited!

If fresh corn is not available, you can use frozen corn (thawed) or canned corn.... 4-5 cups

Printable Version

Monday, October 1, 2018

Roasted Butternut Squash

I hardly ever cook squash - other than zucchini.  I grew up eating "fried squash".  Also, as I am typing this.... the word SQUASH is just a really weird word to me. 

Anyway, someone at Chris's work has given him several butternut squash and spaghetti Squash for us to enjoy.

Since we roast most veggies, I thought we would roast the butternut squash.  Chris cut it for me.  He cut off the ends and cut it in half.  He scooped out the pulp and seeds and then he carefully cut off the the thick skin and cubed the squash. 

We do so many mini potatoes, sweet potatoes, green beans, etc... I though this was a nice change.

Roasted Butternut Squash

1 large squash, cubed
1 Tsp olive oil
1 tsp of rosemary
1/2 tsp garlic powder
1/4 tsp onion powder
salt and pepper

Preheat oven to 450.  Cut off the ends of the squash, cut it in half, scoop out the pulp and gently cut off the skin of the squash and cube.  (or you may find it easier to "peel" or cut the skin off before you cut it in half - so it isn't too slippery)  Mix the dry seasonings in a small bowl. Place the cubes on a cookie sheet.  Drizzle with olive oil and sprinkle with the dry seasonings.  Roast for about 15 minutes or until tender and has a nice roasted brown edge.